Karadayan Nonbu Adai (Sweet Adai) is the special neivedhyam dish we prepare for Karadayan Nonbu. Rice flour with jaggery juice is steam cooked and the yummy adai is concocted for the auspicious day. Sweet adai and Kara adai are the dishes we generally prepare for the Nonbu and women has to eat the adai as their fasting dish.

Preparation Time

30 mins

Cooking Time

30 mins

Yield

16 Adai

Karadayan Nonbu Adai | Sweet Adai

Ingredients:

Raw Rice

1 Cup*

Karamani

1 tablespoon

Grated Jaggery

1 Cup

Finely Sliced Coconut

1 tablespoon

Cardamom Powder

1/4 teaspoon

Water

1.5 Cups

Ghee

1 tablespoon

Salt

a pinch

* 1 Cup Capacity = 200ml

Karadayan Nonbu Adai | Sweet Adai

Method:

Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins

Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.

In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready.

In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani.

When the karamani is cooked take it in a plate and keep aside. The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery in a separate vessel. Add 1/2 cup of water(for one cup of jaggery) to the vessel and add the grated jaggery and stir it well

Once the jaggery gets dissolved in water, Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.Add a pinch of salt, finely chopped/sliced cocunut, ghee, cooked karamani and cardamom powder and bring the jaggery juice to boil

When the jaggery juice starts to boil, add the rice flour little by little and stir it continuously and properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.

Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 10mins in pressure cooker

The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.

Hi Madam,Did the nombu today and the adai's came out very well, especially the sweet adai. Usually my husband and children prefer salt adai rather than sweet. But this time they liked the sweet adai very much. Thanks again. Can you please give me the recipe of salt adai also. - Indira

The water:jaggery:rice flour ratio should be correct to get a soft and unbroken adai. If the water added to jaggery is less than mentioned, then mixing up of the rice flour will not become like dough, rather it will break down. So water should be added correctly to the jaggery. If the adai flour is broken, we can keep the flour in a pan and keep it in low flame and add little water and mix well again and then try out the patties.

Hello Mami, thanks for the recipe. Both adais turned out great. I used idiyappam flour instead of making rice flour. For the rest I just followed your directions. I love your website too. Very comprehensive one stop place to check on procedures for festivals.

Hi Mami.. I made the Vella adai and uppu adai as per your recipe yesterday... it came out very very well. This is the first time I am making it. Reminded me of my paati - she used to make it for nombu when I was little. I felt very happy to be able to carry the tradition on.

regular ponni rice can be used. If we are very orthodex, its better to use rice instead of store bought flour. But you are working and prefer to do it quickly, then you can use the store bought flour but dry roast the flour before using it

I am follower of your recipes. Thanks for valuables information for young generation.Mami ., how to make Salt karadayan adai .And please tell me at what time / day we should start fasting and doing pooja followed by.

Hi Selva, Please refer this link for salt adai. http://www.subbuskitchen.com/2011/03/uppadai.html. Also this time the nonbu time is early morning between 4.00 am and 4.30 am. So have a light dinner or fruits for dinner on 14th March and after tying the thread, you can have the adai and continue the fasting the whole day. Have adai or light dinner at night.